3 Eggs 1 ts Honey or maple syrup 1 ts Vanilla 2 tb Butter; melted -OR- vegetable oil 3/4 c Milk, soymilk, or water 1/3 c AM Amaranth Flour 1/8 ts Sea salt (optional)
CREPE SAUCE:
1 c Water 1/4 c Honey or maple syrup 1/4 c Lemon juice 2 tb Arrowroot powder -OR- cornstarch 1 ts Finely grated lemon peel Beat eggs in blender; add other liquids, then flour and salt. Heat small skillet. Oil lightly. Put 1-1/2 tablespoons butter in pan and tip to spread over surface. Add 1/2 cup batter. Bake. Turn crepe and bake other side. Fill cooked crepe with bananas or whipped tofu; roll up and cover with sauce. Crepe Filling: Sliced bananas or whipped tofu (see Golden Amaranth Short Cake recipe) Crepe Sauce: Combine ingredients (except lemon peel) in a saucepan; stir and simmer over medium heat until clear and slightly thick; remove from heat and stir in peel. Source: Arrowhead Mills "Amaranth Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias